COOKING BOTTLE GOURD (UPO)

Bottle Gourd is one of the most easily digestible vegetable and carry enormous health benefits. It is specially advisable for diabetic patients.
Analyses of the fruit show that it is a good source of iron, calcium, and phosphorus. According to Hermano and Sepulveda it is also a good source of vitamin B.

Above here I have mussels and bottle gourd (tahong at upo), it’s a sort of soup. I just saute ginger and onion then added bottle gourd and mussels season with fish sauce (patis) and topped with sliced spring onions.

Here almost same procedure but this time with fried fish and with tomatoe. Of course served with rice too. Also with spring onion…hehehe…

While here with ground meat and misua. Sometimes sotanghon instead of misua. People from India they use to cook it with curry. And even as juice, which they called “LAUKI JUICE”!
For us Filipinos as viand with so many variation of cooking. I even add it to “tinolang manok as alternative for papaya or sayote. But with sili (chili) leaves. This is my vegetable of the week. We have it with rice.

As per researchers bottle gourd is originated in Africa , but today it is cultivated in almost in all tropical regions including India, Philippines, Malaysia and in tropical parts of south America. Now, Filipinos in Vienna brought it here. you can buy it fresh from India shop, Chinese shop, Vietnamese or even from our fellow kababayans who use to cultivate it between the period of spring and summer.

They said, Bottle gourd is very useful in treatment of urinary disorder. It also helps in curing hairfall problem and baldness. Bottle gourd is not only rich in essential minerals, iron, protein and trace elements; it is also rich in fibre. Fibre helps in preventing constipation and other digestive disorders like flatulence and piles.

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